Double Zesty Chicken & Mushroom Risoni
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Double Zesty Chicken & Mushroom Risoni

Double Zesty Chicken & Mushroom Risoni

with Pear Salad & Parmesan Cheese

Tonight's dinner means minimal elbow work and maximum flavour, with the risoni rice soaking up all the delicious flavours, from the tender chicken to the squeaky mushrooms like a treat.

We’ve replaced the arborio rice in this recipe with risoni rice due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Allergens:
Gluten
•Wheat
•Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time50 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

2 packet

chicken thigh

1 packet

sliced mushrooms

1 sachet

lemon pepper seasoning

1 sachet

Nan's special seasoning

1 packet

risoni

(Contains Gluten, Wheat; May be present: Egg, Soy. )

1

pear

1 packet

mixed salad leaves

1 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

¾ cup

water

drizzle

vinegar (balsamic or white wine)

30 g

butter

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Nutritional Values

Energy (kJ)3911 kJ
Calories935 kcal
Fat34.3 g
of which saturates16.9 g
Carbohydrate81.1 g
of which sugars9.3 g
Dietary Fibre4.6 g
Protein74.1 g
Sodium1013 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan
•Baking Dish

Instructions

1
1

• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cut chicken thigh into 2cm chunks.

2
2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook mushrooms, until browned and softened, 6-8 minutes. Season and transfer to a bowl. • Return frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, in batches, until browned and cooked through, 5-6 minutes.

3
3

• Meanwhile, Cook risoni in boiling water until ‘al dente’, 7-8 minutes. Drain risoni and set aside. • To pan with chicken, return mushrooms and add lemon pepper seasoning and Nan's special seasoning, tossing until fragrant, 1 minute. Set aside and cover to keep warm.

4
4

• Meanwhile, thinly slice pear into wedges. • In a large bowl, combine a drizzle of vinegar and olive oil. Season. • Just before serving, add mixed salad leaves and pear and toss to combine.

5
5

• Add risoni to pan with chicken, stir through the butter and Parmesan cheese. • Stir through a splash of water to loosen risoni if needed. Season to taste.

6
6

• Divide chicken and mushroom risoni between bowls. • Serve with pear salad. Enjoy!